Thyme for Cooking

Seasonal Weekly Menus & Shopping Lists

Healthy Food          Fresh Ingredients          Simple Recipes

 Home  Seasonal Menus  Recipe Index Cooking Tips  Blog

Menu Plan for Fall I: Week 9, Day 1

Salmon, Balsamic Glazed 
Pasta with Olive oil and Sage
Cauliflower with Paprika

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

        This should use up the rest of the cauliflower from last week.  An easy dinner to end the week!

Balsamic Glazed Baked Salmon

Total time: 25 minutes
     The honey-vinegar makes a lovely glaze with a hint of hot from the mustard.

 Ingredients:

• 2 salmon fillet or steaks, 6oz each (180gr each)
• 2 tbs Balsamic vinegar
• 2 tbs honey
• 1/4 tsp dry mustard
• 1/2 tbs olive oil

 Instructions:

• In a small sauce pan heat the vinegar, honey, mustard and oil, whisking to combine.  When combined remove from heat and set aside. 
• Put the salmon, skin side down, on a baking sheet. 
• Brush with the honey/vinegar. 
• Bake in 400F (200C) oven for 15 - 17 minutes, depending on thickness, basting with the honey/vinegar twice more.  Salmon will be done when it flakes easily, slightly pink in the center is fine.  Baste a final time and serve.

Pasta with Sage, Olive Oil and Parmesan

Total time: 25 minutes
     I love the fried sage leaves, and if you like sage at all, 20 leaves are not too many!

 Ingredients:

• 1 cup (2.8oz, 80gr) dried farfalle pasta
• 2 tbs olive oil
• 15 - 20 fresh sage leaves
• 2 garlic cloves, minced
• 1/3 cup (1.5oz, 45gr) grated Parmesan - preferably freshly grated
• black pepper

 Instructions:

• Cook pasta according to package instructions.  Drain. 
• In same pan, over medium low, heat olive oil. 
• Add sage leaves and minced garlic and sauté for a few minutes. 
• Add drained pasta, toss quickly.
• Remove from heat and add Parmesan and pepper. Serve.

Cauliflower with Paprika

Total time: 25 minutes
    A bit of smoky paprika makes an interesting finish for cauliflower.

 Ingredients:

• 1/3 head cauliflower, enough for 2 people
• 1 tbs olive oil
• 2 tbs chicken stock
• 2 tsp paprika  (sweet, smoky or hot - or both)

 Instructions:

• Cut cauliflower into pieces, put in steamer and steam over water for 10 - 15 minutes until fork-tender. 
• Remove from pan and empty water. 
• Put oil into same pan.  Add paprika and sauté 1 minute. 
• Add stock and heat through. 
• Pour over cauliflower.  Toss to coat and serve.

Cooking Schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, whisk, small saucepan, large pot and colander, medium saucepan with steamer basket and lid, baking sheet/tray Turn oven on, 400F (200C) Put water on high heat for pasta Mix the vinegar, honey, mustard, oil, heat, set aside Grate Parmesan Mince garlic Arrange salmon on baking sheet, baste, bake Cut cauliflower, put into steamer, steam

Cook pasta Baste salmon     Pause while it all cooks Remove cauliflower, cover to keep warm Drain water, sauté paprika, chives Drain pasta Return pasta pan to heat, sauté garlic, sage Baste salmon Add stock to pan for cauliflower, heat through Add pasta to sage/garlic, finish Remove salmon Finish cauliflower Serve

Share this:

----------------------

Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe

Need help planning dinner?  Do you have a garden?   A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners;  Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

© All text and images are copyright © 2010 - 2024 Thyme for Cooking.  All rights reserved unless otherwise indicated